Creamy Onion Smothered Pork Chops

Creamy Onion Smothered Pork Chops

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I grew up living in a world where pork chops were cooked one way, and one way only! And that was breaded, fried, and served with apple sauce! It still is a classic, but sometimes we just want to mix it up a bit. These creamy Onion Smothered Boneless Pork Chops are an easy way to add a little variety to your weeknight meals.

This dish comes together very quickly and costs less than $10 for two adult meals. We ordered this one through our EveryPlate subscription, where we only pay $30 for six meals! It’s a great deal, especially when you’re a busy family and want to get some time back in your week.

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Ordering through EveryPlate has saved me probably a good two hours every week, now that I don’t have to plan, prep, portion and think. I pick what we’ll have for the week from a list of options and hit send!

Cooking with Pork

Pork chops can be a bit tricky if you aren’t familiar with them. They’re an attractive protein to purchase because they are relatively inexpensive. However, they can easily be overcooked, and turn dry, tough or rubbery.

If you’re new to pork chops, your safest bet is to choose a thinner chop, and then pound it thinner to about a 1/4 in thick. That way, it cooks quickly and thoroughly.


While I’m pretty particular about cooking poultry well done (not steak, I’ll eat that stuff raw!), pork is absolutely one protein you will want to be sure is cooked all the way through.

If you’re a beginner, buy a thin cut pork chop. Save the thick cuts and bone in chops for when you’re at a restaurant or after you’ve mastered your first few dishes.

What You’ll Need

Since we will be making these chops using a pan fry method, you’ll want to make sure you have a good non-stick frying pan.

These also aren’t breaded and fried so we’ll be saving ourselves a few calories here too, making it a healthier option.

You can also bake them in the oven, but searing them on the stove top will create a nice crust on the outside, keeping the juices inside, and avoid drying them out.

Before you add them to your skillet or pan, make sure you have the pan searing hot, on high heat, and your oil/butter heated completely through.

The key here is to get your pork to sizzle as soon as it hits the pan. Because this is a quick and easy cook, the hotter the pan, the juicier the chop. Sear on high heat for 5 minutes and then flip the porkchop over and fry the other side for 5 minutes.

How to Avoid Dry and Tough Chops

You need to avoid overcooking or cooking them incorrectly. Nothing is worse than a dry, tough piece of meat. Keep these tips in mind for a perfect chop every time:

  • Bring your meat to room temperature before cooking
  • Pat meat dry to remove excess moisture before dusting with flour and adding to pan
  • Use high heat on your skillet or frying pan
  • Bring your pan and oil to high heat before adding your protein (this will keep your pork moist while cooking as the high heat will form a crust on the outside, locking in moisture)
  • Do not overcrowd your pan, only add 2-3 chops at a time to avoid steaming and boiling (overcrowding will cause too much moisture to form and will make the meat chewy and tough)
  • Do not cover the pan with a lid while cooking
  • Don’t overcook. For a 1 inch chop, cook for 5 minutes on each side if you’re on a stop top. Overcooking will dry it out and you’ll be left eating something similar to cardboard.

Pork Chop Sauce

Every pork chop needs a sauce. It is such a mildly flavored protein that it’s hard to inject a ton of flavor if you’re not marinating it in a bunch of bold flavors. You’ll typically find marinades with teriyaki or Asian flavor profiles or bold sweet and savory combos like maple and mustard or honey and BBQ.

The sauce we’ll make here has a wonderfully creamy, full bodied texture with flavorful onions and herbs. It’s super easy to make and you’ll be licking the plate clean.

Now, I will say that this sauce isn’t the most diet friendly, but considering how low calorie the protein is, I think we can make an exception here.

With butter, sour cream, soy sauce and caramelized onion, you get this silky and hearty, thick creamy topping to finish off your dish. I highly recommend doubling up in the sauce, and smothering your next 3 meals with it.

Boneless Pork Chops Recipe

A deliciously tender and lean pork chop with a creamy, onion sauce served with couscous and green beans for a restaurant quality meal you can make at home for under $10!

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Onion Smothered juicy pork chops
Creamy Onion Smothered Pork Chops

Creamy Onion Smothered Pork Chops

A deliciously tender and lean pork chop with a creamy, onion sauce served with couscous and green beans for a restaurant quality meal you can make at home for under $10!
Prep Time 5 mins
Cook Time 35 mins
Course Dinner
Cuisine American
Servings 2 people
Calories 610 kcal


  • 2 4oz Lean Pork Chops 1/2 thick
  • 3/4 cup Couscous
  • 1 Yellow Onion 3/4 cup chopped
  • .25 oz low sodium Soy Sauce
  • 1 oz Sour Cream
  • .4 oz Chicken Stock Concentrate
  • 1 clove Garlic
  • 6 oz Green Beans
  • Salt
  • Pepper
  • 1 tbsp Flour
  • 2 tbsp Butter
  • 3 tbsp vegetable oil


  • Start the prep by preheating oven to 450 degrees. Peel and mince garlic, and set aside. And finely chop onion to ¾ cup, set aside.
  • Remove pork chops from package and place on a cutting board and cover with a sheet of plastic wrap. Pound with a meat mallet until both chops are an even thickness and about 1/4 in thick. Remove plastic wrap and pat dry with a paper towel, sprinkle each side with a dusting of flour, salt and pepper, then set aside.
  • To make the couscous, start by melting one tablespoon butter on medium heat in a sauce pot, allowing it to melt halfway. Add garlic, and half of the chopped onions and season with salt and pepper. Stir while cooking for approximately 5 minutes, or until translucent and aromatic. Add dry couscous to the pot and stir well. Then stir in the chicken stock concentrate with ¾ cups of water. Add salt, bring to a rapid boil for 30 seconds and then remove from heat and set aside on another burner with a lid until you are ready to plate. 
    couscous for porkchops
  • To cook the pork chops, heat a drizzle of vegetable oil in a large frying pan or skillet at medium-high heat. Once heated, add the pork chops and cook for 5 minutes on each side, or until a nice golden brown crust forms around the edges. When pork chops are done, take them out of the pan and set them aside on a dish.
    pork chops cooking in pan
  • While the pork chops are browning, place the green beans on a baking sheet with a drizzle of oil, salt, and pepper and bake until softened in the oven for 10-15 minutes, or until preferred doneness. Remove from the oven when done and set aside.
  • In the same pan you used for the pork chops, add another drizzle of vegetable oil at medium heat and add the rest of the chopped onions with a sprinkle of salt and pepper. Continue cooking for 5 minutes, while stirring, until translucent and aromatic. The onion should become soft and slightly caramelized, and not crispy. Once they become soft add the soy sauce along with ¼ cup of water. Mix well and cook until the sauce thickens slightly, approximately 2-3 minutes.
    Making the cream sauce for pork chops with smothered onion sauce
  • Remove the pan from heat and add in the sour cream with 1 tbsp butter, stirring well, until thoroughly combined. Add any additional salt and pepper to taste.  
    Making the cream sauce for pork chops with smothered onion sauce
  • The cooking is now done and we are ready to plate! 
  • Place a big scoop of the couscous on each plate and lay a pork chop over the top. Cover the pork chops evenly with the pan sauce and finish the dish by adding the green beans on the side.
    Creamy onion smothered pork chops
Perdue Farms
Onion Smothered juicy pork chops